Jasmine Rice Soup With Mushrooms And Crispy Garlic Recipes

GARLIC RICE

Steps:

• Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
• Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
• Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
• When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

JASMINE RICE WITH LEMON AND MUSHROOMS

Steps:

• Melt butter in sauté pan.
• Add garlic and sauté 'til fragrant, approximately 2 minutes.
• Add onions and peppers and fry 1 minute.
• Add tarragon and salt.
• Add mushrooms and sauté until heated.
• Add cooked rice to pan and gently combine. Don't break up all the rice clumps.
• When warmed through, add the lemon peel and juice.
• Stir gently and serve.

JASMINE RICE SOUP WITH MUSHROOMS AND CRISPY GARLIC

Steps:

• In a blender, combine the garlic, pepper, cilantro roots, and 1/2 cup vegetable stock. Blend until smooth.
• In a saucepan, combine 4 1/2 cups of vegetable stock with this puree, and bring to a boil over medium heat. Reduce heat to simmer.
• Meanwhile, in a skillet over med-high heat, warm the vegetable oil. Add the mushrooms and cook until tender. Remove from the heat and season with 1/4 tsp of salt.
• Stir in the sauteed mushrooms, wheat gluten, carrots, one tsp salt, and sugar. Cook for five minutes. Add the rice and simmer an additional five minutes, stirring occasionally.
• Stir in the green onions and remove from the heat.
• Serve hot or warm with minced cilantro and crispy garlic in oil*.
• *Sautee 3 Tbs garlic in 1/4 cup oil until crisp and golden. See full recipe on this site.
• This soup lends itself to many variations. I have used all button mushrooms, all dried shitake mushrooms, and several combinations of fresh and dried types. I have also added spinach, chard, or watercress. It is also good with Thai basil in addition to or instead of cilantro.